Mouth watering bread...
Italian Ciabatta bread flour
Mix up the flour with the water. Leave it to rest for 2h. Add the starter and rest for 1h.
Add the salt and do 4x S@F with 40min intervals.
Leave it to prove in a square container over 20h at 38F.
Bake 220C for 20min covered and then 190C uncovered.
Made with love:)
Added by: Vitor Farinha
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.